Coconut Acorn Squash Recipe

Save yourself some time in the kitchen and toss the squash in the microwave for a truly quick dish. Sometimes squash can be a bit tasteless. I conquer this by adding a bit of mango chutney and coconut. It really makes the flavor pop. —Deirdre Cox, Kansas City, Missouri

Nutritional Facts

Directions

Cut each squash in half; remove and discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender.

Turn squash cut side up. Mix chutney, coconut and melted butter; spoon into centers of squash. Sprinkle with salt and pepper. Microwave, covered, on high for 2-3 minutes or until heated through.Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Originally published as Coconut Acorn Squash in Taste of Home
September/October 2013, pjls

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"I DO NOT like acorn squash, usually. My husband's grandmother used to make roasted acorn squash for him, so it's very special to him. I saw this and filed away as something I would make to surprise him, and it was actually delicious! Definitely a keeper."